Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC

Food Control ◽  
2016 ◽  
Vol 67 ◽  
pp. 171-176 ◽  
Author(s):  
Édgar Pérez-Esteve ◽  
María Jesús Lerma-García ◽  
Ana Fuentes ◽  
César Palomares ◽  
José M. Barat
Keyword(s):  
Ethyl Vanillin

scholarly journals Rapid Method for the Determination of Coumarin, Vanillin, and Ethyl Vanillin in Vanilla Extract by Reversed-Phase Liquid Chromatography with Ultraviolet Detection

2008 ◽  
Vol 91 (2) ◽  
pp. 383-386 ◽  
Author(s):  
Laila Ali ◽  
Gracia Perfetti ◽  
Gregory Diachenko
Keyword(s):  
Liquid Chromatography ◽  
Reversed Phase ◽  
Aqueous Acetic Acid ◽  
Reversed Phase Liquid Chromatography ◽  
Uv Detector ◽  
Ultraviolet Detection ◽  
Ethyl Vanillin ◽  
Significant Difference ◽  
Phase Liquid

Abstract A method is described for determining coumarin, vanillin, and ethyl vanillin in vanilla extract products. A product is diluted one-thousand-fold and then analyzed by reversed-phase liquid chromatography using a C18 column and a mobile phase consisting of 55 acetonitrile45 aqueous acetic acid (1) solution at a flow rate of 1.0 mL/min. Peaks are detected with a UV detector set at 275 nm. Vanilla extracts were spiked with 250, 500, and 1000 g/g each of coumarin, vanillin, and ethyl vanillin. Recoveries averaged 97.4, 97.8, and 99.8 for coumarin, vanillin, and ethyl vanillin, respectively, with coefficient of variation values of 1.8, 1.3, and 1.3, respectively. No significant difference was observed among the 3 spiking levels. A survey of 23 domestic and imported vanilla extract products was conducted using the method. None of the samples contained coumarin. The surveyed samples contained between 0.4 to 13.1 and 0.4 to 2.2 mg/g vanillin and ethyl vanillin, respectively.

High Pressure Liquid Chromatographic Determination of 5-(Hydroxymethyl)-2-Furaldehyde in Caramel Solution

1980 ◽  
Vol 63 (6) ◽  
pp. 1310-1313
Author(s):  
Felipe C Alfonso ◽  
Glenn E Martin ◽  
Randolph H Dyer
Keyword(s):  
Chromatographic Determination ◽  
Hplc Method ◽  
Uv Detector ◽  
High Pressure Liquid Chromatographic ◽  
Ethyl Vanillin ◽  
Caramel Color ◽  
Water Gradient ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract An HPLC method is described for the detection of caramel color by measuring the level of 5-(hydroxymethyl)-2-furaldehyde (5-HMF). For the several products of caramelization examined, 5-HMF was the most sensitive indicator of the presence of caramel. The method specifies a reverse phase C18 column, a UV detector set at 277 nm, and a methanol-water gradient to separate 5-HMF from interfering substances. Other flavor compounds resolved by the same gradient are vanillin, ethyl vanillin, coumarin, benzaldehyde, caffeine, anethole, theobromine, and cinnamaldehyde.

Gas-Liquid Chromatographic Quantitative Determination of Vanillin and Ethyl Vanillin in Foods

1974 ◽  
Vol 57 (2) ◽  
pp. 329-331
Author(s):  
Janis E Schlack ◽  
Joseph J Dicecco
Keyword(s):  
Quantitative Determination ◽  
Chromatographic Method ◽  
Methylene Chloride ◽  
Ethyl Vanillin ◽  
Liquid Chromatographic Method ◽  
Liquid Chromatographic

Abstract A gas-liquid chromatographic method for vanillin and ethyl vanillin in foods has been devised. Vanillin and ethyl vanillin are extracted into methylene chloride, and the extract is purified, concentrated, and then chromatographed on an EGSS-X column. Recovery of vanillin and ethyl vanillin averaged 99.54 and 98.05%, respectively.

Determination of Vanillin by Ultraviolet Absorption

1964 ◽  
Vol 47 (3) ◽  
pp. 555-557 ◽  
Author(s):  
Fraxk J Feexy
Keyword(s):  
Chromatographic Method ◽  
Rapid Determination ◽  
Ultraviolet Absorption ◽  
The Other ◽  
Green Fluorescence ◽  
Ethyl Vanillin ◽  
Alkaline Conditions

Abstract Because the official chromatographic method for vanillin, ethyl vanillin, and coumarin in vanilla extracts is timeconsuming, a sorting procedure based on ultraviolet absorption was developed for rapid determination of vanillin in the absence of the other two components. Small amounts of coumarin are detected by its green fluorescence under alkaline conditions. Thirteen collaborators analyzed four samples for vanillin by the official and the proposed methods; seven checked for the presence of coumarin. On the basis of results, the method is recommended for adoption as official, first action.

scholarly journals Simultaneous Spectrophotometric Kinetic Determination of Four Flavor Enhancers in Foods with the Aid of Chemometrics

2011 ◽  
Vol 94 (4) ◽  
pp. 1210-1216 ◽  
Author(s):  
Yongnian Ni ◽  
Jinfeng Chen ◽  
Serge Kokot
Keyword(s):  
Spectral Data ◽  
Principal Component Regression ◽  
Principal Component ◽  
Food Samples ◽  
Hplc Method ◽  
Ethyl Vanillin ◽  
Sulfuric Acid Medium ◽  
Kinetic Spectrophotometric ◽  
Four Flavor

Abstract A sensitive kinetic spectrophotometric method was developed for the determination of four flavor enhancers—maltol, ethyl maltol, vanillin, and ethyl vanillin—in food samples. The method was based on the reduction of iron(III) by the four analytes in a sulfuric acid medium (0.012 mol/L), and the subsequent interaction of iron(II) with hexacyanoferrate(III) to form the strongly colored Prussian blue complex, which exhibited an absorption maximum at 800 nm. The optimized method had linear calibrations over the concentration ranges of 0.2–2.8 mg/L for maltol, ethyl maltol, and vanillin, as well as 0.2–1.8 mg/L for ethyl vanillin; the corresponding detection limits were 0.07, 0.07, 0.06, and 0.06 mg/L, respectively. Calibration models were constructed from the original and frst-derivative spectral data with the use of partial least-squares (PLS) and principal component regression chemometrics methods. Ultimately, the proposed analytical procedure was successively applied for the determination of the four compounds in commercial food samples with the use of a PLS calibration based on the frst-derivative spectral data. The results were comparable with those from a reference HPLC method.

Standards for purity and the determination of “ethyl” vanillin

The Analyst ◽  
1934 ◽  
Vol 59 (704) ◽  
pp. 730-732
Author(s):  
H. C. Lockwood
Keyword(s):  
Ethyl Vanillin
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